Nola Turtle Soup
Serves 6
Recipe By: , Emeril Lagasse
1 1/2 pounds turtle meat
2 3/4 teaspoons salt -- in all
3/4 teaspoons cayenne -- in all
6 cup water
1/2 cup (1 stick) unsalted butter
1/2 cup flour
1 1/2 cup chopped onions
2 tablespoons minced shallots
1/4 cup chopped bell peppers
1/4 cup chopped celery
3 bay leaves
1/2 teaspoons dried leaf thyme
2 tablespoons minced garlic
1 cup chopped tomatoes
1/2 cupWorcestershire sauce
3 tablespoons fresh lemon juice
1/2 cup dry sherry
1/4 cup chopped parsley
1/2 cup chopped green onions -- plus 2 tablespoons for garnish
4 hard-boiled eggs -- finely chopped, plus 2 tablespoons for garnish
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4-
teaspoon cayenne and the water. Bring to a boil. Skim off any foam
that rises to the top. Reduce heat to medium and simmer for 20
minutes. With a slotted spoon transfer the meat to a platter. Cut the
meat into 1/2-inch dice and reserve the liquid. In another large
saucepan, combine the butter and flour over medium heat, stirring
constantly for 6 to 8 minutes to make a dark roux. Add the onions,
shallots, bell peppers and celery. Stir occasionally and cook for 2
to 3 minutes until the vegetables are slightly tender. Add the bay
leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and
the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add
the Worcestershire sauce, the remaining salt and cayenne, the turtle
stock (about 6 cups) lemon juice, and sherry. Bring to a boil and
reduce heat to medium and simmer for 10 minutes. Add the parsley,
green onions, and eggs and simmer for 45 minutes. Garnish with green
onions and chopped eggs.
Recipe Summary
Prep Time: 40 minutes
Cook Time: 1 hour 30 minutes
Yield: Yield: 6 servings
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